Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Steffi Dudek"'
Publikováno v:
Food and Nutrition Sciences. :13-20
Purpose: The efficacy of ProbiDefendum, a combination of the two lactobacilli Lactobacillus plantarum HEAL9 and Lactobacillus paracasei 8700:2, on the severity, duration and frequency of cold episodes was studied in a randomized, double blind, placeb
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43e98dc550d84a8e618c2dd8236b5c05
https://doi.org/10.4236/fns.2013.411a003
https://doi.org/10.4236/fns.2013.411a003
Publikováno v:
Journal of the Science of Food and Agriculture. 82:970-976
Flaxseed protein isolates were prepared by micellisation (FM) and isoeletric precipitation (FI). The influence of preparation conditions on composition and functional properties was investigated. Contents of 0.6% phytic acid and 2.3% pentosans were f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0cf6368185ecde58d3626240457835be
https://doi.org/10.1002/jsfa.1140
https://doi.org/10.1002/jsfa.1140
Autor:
Anatolij N Danilenko, Steffi Dudek, Herbert Dautzenberg, K. D. Schwenke, Georgij O Kozhevnikov, Evgenij E Braudo, Thorsten Henning
Publikováno v:
International Journal of Biological Macromolecules. 28:175-182
The investigation of hydrodynamic and thermodynamic properties and the determination of the molecular mass of legumin-T, the product of limited tryptic hydrolysis of the 11-S-globulin from pea seeds, was carried out to ascertain the structural relati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b3deb4678b4f4be5a495a61e0f77ee3
https://doi.org/10.1016/s0141-8130(00)00167-7
https://doi.org/10.1016/s0141-8130(00)00167-7
Publikováno v:
Journal of the Science of Food and Agriculture. 80:477-483
Protein isolates were prepared from mung bean (Phaseolus aureus) flour by two different methods, ie by traditional alkaline water extraction/isoelectric precipation and by micellisation, and studied with regard to chemical composition and protein fra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e581773951a6e8085e30135e5c8101c5
https://doi.org/10.1002/(sici)1097-0010(200003)80:4<477::aid-jsfa553>3.0.co
https://doi.org/10.1002/(sici)1097-0010(200003)80:4<477::aid-jsfa553>3.0.co
Publikováno v:
Journal of Agricultural and Food Chemistry. 48:708-715
The effect of progressive phosphorylation by phosphorous oxychloride upon the conformation of the 300 kDa storage protein (cruciferin) from rapeseed has been studied using chemical analysis, SDS-PAGE, HPLC, analytical ultracentrifugation, viscometry,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::012ca14c7c6bcec422403875c4a4cede
https://doi.org/10.1021/jf9907900
https://doi.org/10.1021/jf9907900
Publikováno v:
Food / Nahrung. 40:171-176
One-dimensional and two-dimensional SDS-PAGE and Hydrophobic Cluster Analysis (HCA) were used for investigating the course of limited tryptic hydrolysis of faba bean legumin. SDS-PAGE revealed the formation of an “unequal” subunit pattern, charac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0c60b5123d824baad42acc1115382ea
https://doi.org/10.1002/food.19960400402
https://doi.org/10.1002/food.19960400402
Publikováno v:
Food / Nahrung. 39:193-202
Legumin-T was prepared by limited tryptic hydrolysis of legumin from faba beans (Vicia faba L.) and was chromatographically purified. It is composed of two principle subunits consisting each of an intact β-polypeptide chain and a nicked α-chain of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb27eadfdae623774c75313524a1d94f
https://doi.org/10.1002/food.19950390302
https://doi.org/10.1002/food.19950390302
Publikováno v:
Food / Nahrung. 38:559-567
Different methods of legumin isolation from faba beans were compared with regard to the removal of vicilin taking into consideration the additional influence of variety. SDS-PAGE, analytical ultracentrifugation and SE-HPLC were used for the analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e353dc9600fea85f56530be9d6f3db9
https://doi.org/10.1002/food.19940380604
https://doi.org/10.1002/food.19940380604
Publikováno v:
Journal of Chromatography A. 520:333-338
The high-performance liquid chromatographic separation of enzymatic degradation products of a multi-functional peptide substrate under isocratic conditions is described. This technique was applied to the study of solvent effects on the peptidase and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfef8917ebbc8be31f2811b663fcb475
https://doi.org/10.1016/0021-9673(90)85117-e
https://doi.org/10.1016/0021-9673(90)85117-e
Publikováno v:
Die Nahrung. 41(2)
The influence of a super-limited tryptic hydrolysis on physicochemical and surface functional properties of faba bean legumin has been studied using size-exclusion HPLC, SDS-PAGE, UV and fluorescence spectroscopy, fluorescence probe techniques, surfa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::077835332854072143f652c4e0db963b
https://pubmed.ncbi.nlm.nih.gov/9188187
https://pubmed.ncbi.nlm.nih.gov/9188187